BRITISH FASHIONS

Dominion, Volume 25, Issue 169, 13 April 1932, Page 4

BRITISH FASHIONS

From Architecture to Designing INVASION OF PARIS Dominion Special Service. (By “Mavis.”) London, February 3. A party of British mannequins left Crovtlon aerodrome yesterday to fly to Paris, where they will display British fashions. Loudon workrooms are undergoing transformation scenes; exotic decorations are the order of the day. New dress creators are springing into being and showering hitherto hidden talent around. They now realise that there is endless scope for them, and they are seizing the opportunity with vigour. A house in Bruton Street will shortly be opened by a young British designer who studied architecture at Cambridge for a couple of years and abandoned it for dressmaking. Full of courage, careless of the Chancellot of the Exchequer, he decided on his premises on Now Year’s Day. lie will talk to you of what a wonderful moment the present is for trade, and his faith in the coining boom is unquenchable. "Although women still think that new fashions can only come from Paris, this idea is already changing. and the time is bound to come when we can afford to forget Paris and create for ourselves.” So great is the enterprise of this young man in the cause of women’s dress that although his salon Is not yet officially open, he has already been “discovered” anil, in spite of his protests. bis patrons insist on being “fitted” to the bum of the hammers ami saws of an army of workmen.

j BALLET DANCING Value as Body-builder OPINION IN ENGLAND (By Mavis.) London, January 27. Viscountess Snowden will formally opeu the new British Ballet. Organisation rooms in London next Monday. Mr Espinosa, confident that this country' is supreme in ballet dancing, told me that many pupils, of all ages, come to his classes, not so much to learn dancing professionally, but because they feel that it is a body-builder, an “amplifier of the natural human beauty, to quote Mr. Espinosa’s own words. One child lie picked out as being specially talented at a recent examination. he found to bo deaf and dumb. “Though not hearing a note of the music or a word of explanation, she went through her examination and danced in perfect tempo with everybody else.” _ FOR THE MEAL TABLE Some Tasty Recipes Quickly-made Sponge.—l breakfastcup flour, 3 breakfastcup sugar, 3 eggs, 2 level teaspoons cream of tartar, 1 level teaspoon carb, soda, 3 tablespoons melted butter, pinch of salt. Sift into basin, flour, carbonate soda, and salt. Add sugar, eggs, milk, and butter. Beat, all together for three minutes, then add cream of tartar and mix well in. Bake in sandwich tins. If beaten in open air is much better. Cocoa or cinnamon may 'be added for a Wheatmeal Cake.—Beat together 2 tablespoons of butter, •} cup of brown sugar to a cream, add 2 eggs (1 at a time), i cup of raisins, sultanas, and currants, little nutmeg and vanilla, 1J cups wheatmeal flour, 1 teaspoon cream of tartar, 4 teaspoon baking soda, i cup milk; bake. Marrow Cream. —Peel a marrow weighing about 61b., and remove the seeds. Cut into pieces, steam until quite tender, then drain as dry as possible, put it into preserving pan witli 61b. sugar. 11b. butter, and the grated rind and juice of six lemons. Allow all to come to boiling point and then simmer for about 5 minutes. Put into pots for use. This cream is a delicious filling for tarts, cookies, .and other dainties. Curried Beans.—Soak overnight I cup of Unia beans. Next day put: beans iu saucepan, cover with cold water, and when boiling add I large sliced onion and 1-inch of cinnamon stick; simmer for 3 hours or until beans are soft. For the sauce melt 2 tablespoons butter in a stewpun and stir in 2 small tablespoons flour mixed with 2 teaspoons curry powder. When smooth add all the bean water after it lias been strained and measured, and make the liquid up Io 2 pints with milk. Stir till it boils, then simmer for 1 hour: add cooked beans and onions, 1 teaspoon salt and 1 tablespoon red plum jam.. Bring to the boil and serve with or without boiled rice. Rice Savoury Pudding.—Add oz. of rice to a pounded and fried anchovy, a chopped onion fried, and seasonings. Cook in the oven until rice is brown, mixing in enough stock to make consistency of rice pudding.